After a 23 hour bulk rise at ambient, I balled them this morning and they will get another 7 hours at ambient unless they start to blow up, in which case I will fridge them. These are both very wet doughs, I will have to be careful with the stick tonight.

1. Caputo, 320g as opposed to my normal 280, although it is the same size to my eye-must be the extra water.2. Trumps boule out of the bowl.3. Trumps balled, 340g you can see how wet it is, though still manageable.

I have company coming, so I may only be able to sneak in a couple, even though they know I am a pizza nerd.

Aren't we all?? The main question I get asked when I get to work at the hospital is, "hey jon, any new food pics?" And....I usually do! Tonite is garlic/dill ciabatta bread and cured meats and cheeses for us!!

jon

Logged

“The two most important days in your life are the day you are born and the day you find out why.” -Mark Twain

I am also going to make an organization change in the way I prep. In the past, I have done as a restaurant would, prep all the different types of ingredients and have them all at hand. This time, I am going to prep a container for each pizza, that way I do not forget ingredients (like I usually do).

So far I have planned:

1. Rum soaked cherries and lemon zest over fresh mozzarella with a finish of truffle oil.(Caputo)2. Cherry tomatoes and cilantro over fresh mozzarella and plain tomato sauce.(Caputo)3. Italian Sausage, onion, and mushrooms over fresh mozzarella and marinara sauce finished with Parmesan.(Caputo)4. Fresh jalapenos with onions and fresh red bell pepper over over fresh mozzarella+Paramsean and a poblano sauce (kind of like the one Craig makes) with a finish of EVOO (this one is aimed at a guest, it has all her favorites).(Caputo)5. Detroiter, 2x Vermont smoke pepperonis with white cheddar and Monterrey jack, topped with plain tomato sauce.(AT)6. Pepperoni, mushroom, and onions over fresh mozzarella and plain tomato sauce.(AT)7. (AT)8. (AT)